Hybrid cooking... With a sous vide immersion circulator.

Just wondering if anyone else has experimented with smoking, and sous vide? I recently picked up one of these http://anovaculinary.com/products/anova and have been cooking some great meat. First up was a tri-tip that was actually frozen when I cold smoked it. I hit it with about 2 hours of oak pellets with my tube smoker in sub-freezing temperatures, brought it in and seasoned it with garlic salt, and some fresh thyme sprigs before vacuum bagging it and returning it to the freezer for a few days. OnceI got it out again I thawed it at 80°F for an hour, then cooked it at 131°F for another 6 hours. After that I let it rest in the bag for another half hour or so and finished it on the grill. This is what it looked like:

Perfect medium rare all the way through, surprisingly with a really nice smoke flavor. The egg on the Caesar salad is a 63°C egg cooked the same way.

I smoked a 2 bone rib steak at the same time, seasoned the same, bagged, and froze it too. The only difference was it wasn't frozen when I smoked it. Cooked it the same only about 7 hours in the sous vide bath. About the only two words I have for it is; Juicy Awesomeness!

I'm leaning toward a couple boneless legs of lamb done the same way for Easter.

I have not tried it yet as my current sous-vide machine is too small for any decent sized roasts. There are other people on here that have with great success. Use the search bar and you will find some good sous-vide threads.

I have not tried it yet as my current sous-vide machine is too small for any decent sized roasts. There are other people on here that have with great success. Use the search bar and you will find some good sous-vide threads.